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31Jul/15Off

Beef Chowder

Beef Chowder

Ingredients

  • 1 1/2 lbs ground beef
  • 1 onion, medium chopped
  • 1 bell pepper, chopped
  • 1 (10 1/2 ounce) cans beef consomme soup or 1 (10 1/2 ounce) cans fiesta chili beef soup
  • 1 (10 1/2 ounce) cans water
  • 1 (10 1/2 ounce) cans cheddar cheese soup
  • 1 (10 1/2 ounce) cans water
  • 1 (15 ounce) cans pinto beans
  • 1 (15 ounce) cans whole kernel corn, drained

Directions

  1. Brown together ground meat, onion and bell pepper. Drain off excess liquid.
  2. Then add remaining ingredients and stir well.
  3. Simmer one hour - stirring occasionally to prevent sticking or scorching.
  4. Good with corn bread on a winter night.
Read more: http://www.food.com/recipe/beef-chowder-225365
31Jul/15Off

Oatmeal Dinner Rolls

Oatmeal Dinner Rolls

Ingredients

  • 2 cups water
  • 1 cup quick-cooking oats
  • 3 tablespoons butter or 3 tablespoons margarine, canola oil or 3 tablespoons applesauce
  • 4 1/2 teaspoons yeast
  • 1/2 cup water
  • 1 tablespoon sugar
  • 4 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 1/3 cup packed brown sugar

Directions

  1. Bring 2 cups water to a boil in a medium saucepan; stir in oats and butter.
  2. Boil, stirring constantly, 1 minute.
  3. Remove from heat; let cool to 110 degrees.
  4. Stir together yeast, ½ cup warm water, and 1 T.
  5. sugar in a 2-cup measuring cup; let stand 5 minutes.
  6. Beat oat mixture, yeast mixture, flour, salt, and brown sugar at medium speed with an electric mixer until smooth.
  7. Turn dough out onto a floured surface; knead till smooth and elastic (about 5 minutes) or knead in bread mixer with dough hook 2 to 3 minutes.
  8. Place in a well-greased bowl, turning to grease top.
  9. Cover and let rise in warm place (85 degrees) free from drafts, 1 hour or until double in bulk.
  10. Punch down dough and divide in half; shape each portion into 8 balls. (Each pan will hold 8 rolls and you use 2 lightly greased round cake pans).
  11. Place evenly into 2 lightly greased round cake pans.
  12. Cover and let rise in warm place free from drafts, 30 minutes or until doubled in bulk.
  13. Bake at 375 for 15 minutes or until golden brown.
  14. Makes 16 rolls.
Read more: http://www.food.com/recipe/oatmeal-dinner-rolls-39048
31Jul/15Off

Fall Harvest Smoothie

Fall Harvest Smoothie

Ingredients

  • 1/2 acorn squash ( steamed, seeded, cooled and peeled)
  • 2/3 cup pumpkin ( unsweetened)
  • 1 golden delicious apple, unpeeled and cored
  • 2 raw carrots, chopped ( do not peel)
  • 1 cup low-fat vanilla yogurt
  • 2/3 cup apple juice ( unsweetened)
  • 2 tablespoons pumpkin pie spice ( or your own combination of cinnamon, nutmeg, allspice and ginger)
  • 2 tablespoons dark brown sugar
  • 2 tablespoons honey

Directions

  1. Chop up steamed squash into cubes
  2. (To steam the squash quickly, cut the acorn squash in half. Remove seeds. Place in a microwave safe bowl upside down -so the inside of the squash is facing DOWN. Add about 1 inch of water to dish. Microwave on high for 12-15 minutes until skin peels right off the squash and it is soft to touch).
  3. Add squash, carrot chunks, apple juice and apple to blender/smoothie maker. Completely puree to a smooth creamy texture.
  4. Add pumpkin, yogurt, spices, honey and brown sugar to mixture. Blend until smooth.
  5. Serve with a little whipped topping chilled in a glass, or serve hot as a "pumpkin soup".
Read more: http://www.food.com/recipe/fall-harvest-smoothie-396591
31Jul/15Off

Oven Rice

Oven Rice

Ingredients

  • 1 cup long-grain rice
  • 2 cans beef consomme
  • 1 small onion, chopped
  • 1 (4 ounce) cans sliced mushrooms, undrained
  • 1/2 cup butter, cut into pieces

Directions

  1. Thoroughly combine all ingredients in a covered casserole.
  2. Cover and bake 45 minutes at 350 degrees F.
  3. Remove cover and bake another 15 minutes.
  4. Fluff with a fork before serving.
Read more: http://www.food.com/recipe/oven-rice-27677
31Jul/15Off

Tex Mex Chicken Cutlets

Tex Mex Chicken Cutlets

Ingredients

  • 1 tablespoon oil
  • 1 small red onion, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons flour
  • 4 boneless skinless chicken breasts, about 1 1/2 pounds total, not to thick
  • 1/2 teaspoon ground cumin
  • 1 cup chicken broth, low sodium or regular
  • 1 teaspoon red wine vinegar
  • 1 cup bottled medium salsa or 1 cup hot hot depending on personal taste salsa
  • 1 (10 ounce) packages frozen corn, thawed
  • 1 cup instant rice

Directions

  1. Heat the oil in a large non stick skillet over medium high heat. Add onion and garlic, saute, stirring occasionally for about 2 minutes or until softened.
  2. Place flour on a plate. Place chicken in flour to coat each side, patting off excess. Add to skillet, saute for 2 minutes per side or until lightly golden. Add cumin, chicken broth, vinegar, salsa and corn. Cook for about 4 minutes. The chicken should almost be done unless your using a thick boneless breast then you will have to adjust your cooking time. Remove from heat. Stir rice into liquid. Cover and let stand 8-10 minutes or until the rice is tender. Serve with extra salsa and sour cream if desired.
Read more: http://www.food.com/recipe/tex-mex-chicken-cutlets-118353
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